This Cold Fighting Chicken Noodle Soup is warm, soothing, and full of bright, comforting flavors. Fresh ginger, garlic, and herbs simmer with tender chicken and vegetables to create a broth that feels restorative and nourishing. It’s simple to prepare in one pot and perfect for days when you want something cozy and healing.

Why You’ll Love It

You’ll love this soup because it’s light yet satisfying, with a flavorful broth and plenty of tender noodles. The lemon, ginger, and herbs make it refreshing and comforting at the same time. It’s easy to customize, cooks quickly, and reheats beautifully.

What You’ll Need (Ingredients)

Olive oil – helps soften the vegetables.
Onion – base flavor for the soup.
Carrots – adds natural sweetness.
Celery – classic soup flavor and texture.
Garlic – adds aromatic depth.
Fresh ginger – warm, soothing flavor.
Lemongrass – bright citrus notes.
Fresh thyme – herbal fragrance.
Fresh rosemary – earthy depth.
Chicken stock – flavorful cooking liquid.
Bay leaves – subtle background flavor.
Boneless, skinless chicken thighs – tender and juicy.
Ditalini pasta – small pasta that cooks quickly.
Fresh lemon juice – brightens the broth.
Salt & black pepper – seasoning.
Fresh chives – garnish for color and freshness.

Tools for This Recipe

Large soup pot
Mixing bowls
Whisk
Spatula
Knife
Parchment paper (optional for prep)
Cutting board

How to Make It (Step-by-Step)

Step Block 1 — Prep & Batter (Soup Base)

Heat olive oil in a large pot.
Add onion, carrots, and celery; cook until they begin to soften.
Stir in garlic, ginger, lemongrass, thyme, and rosemary to release their aromas.
Pour in chicken stock and add bay leaves.
Add the chicken thighs and bring to a gentle simmer.

Step Block 2 — Bake & Cool (Simmer & Finish)

Simmer until the chicken is fully cooked and tender.
Remove the chicken, shred it, and return it to the pot.
Stir in the pasta and cook until the noodles are tender.
Add fresh lemon juice and season with salt and pepper.
Remove bay leaves and let the soup cool slightly before serving.
Garnish with chives.

Helpful Tips

Add pasta only when the chicken is done to keep the noodles from overcooking.
If you prefer a thinner soup, add extra stock near the end.
Shred hot chicken — it pulls apart more easily.
Lemongrass paste works if you can’t find fresh stalks.

Substitutions & Variations

Swap chicken thighs for chicken breasts if you prefer white meat.
Use orzo, elbow macaroni, or rotini if ditalini isn’t available.
Add baby spinach or peas in the last few minutes of cooking.
For a brothier soup, reduce the pasta amount.

What to Serve With It

Warm dinner rolls
Simple green salad
Crackers or breadsticks
Roasted vegetables on the side

Leftovers & Storage

Room temperature: Cool completely before storing.
Refrigerator: Store up to 3 days in an airtight container.
Freezer: Freeze without the pasta for up to 3 months. Add freshly cooked pasta when reheating.
Reheating: Warm gently on the stovetop and add a splash of stock if it thickens.

FAQs

Can I use cooked chicken?
Yes — add it after the pasta is cooked so it stays tender.

Can I make this ahead?
Yes, but cook the pasta separately to keep it from getting soft.

Can it be made dairy-free?
Yes — there is no dairy in the base recipe.

Can I use dried herbs?
Yes, but use smaller amounts since dried herbs are more potent.

Is lemon required?
It adds brightness, but you can reduce it for a milder flavor.

Conclusion

This Cold Fighting Chicken Noodle Soup is warm, bright, and restorative — perfect for bringing comfort to a long day. With simple ingredients and soothing flavors, it’s a recipe you’ll want to make again and again. Enjoy a big bowl whenever you need something cozy and nourishing.

Full Recipe